Perry boiled ham
8 Apr 2018
Prep Time
5 minutes
Cook Time
130 minutes
Total Time
5 minutes
Background
This Perry boiled ham is based on Nigel Slater's recipe but I didn't make the sautéed pears with it - I served it with devilled eggs, pear chutney and a crunchy salad instead. Also, I used a much smaller, unsmoked gammon joint - without the skin - enough for a family lunch for four. It's lovely warm or cold (for example in salads/sandwiches) so, if you like your ham, do cook a large joint for plenty of leftovers!
Ingredients
- 1 small unsmoked gammon joint
- 1 small onion
- 6 peppercorns
- 5 cloves
- 2 bay leaves
- I can of Perry cider (440 ml)
Instructions
- Put the gammon in a saucepan. Cover with water and bring to the boil. Drain the water then put the meat back into the pan.
- Peel the onion and spike it with the cloves then put it in the pan. Add the Perry , peppercorns and bay leaves.
- Bring it to the boil, lower the heat, cover and simmer gently for a couple of hours. Have a look occasionally and scoop off any froth from the surface.
- Turn off the heat and let the ham cool in the cooking liquid until you are ready to serve.
- Carve thinly and serve with chutney or mustard.
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Categories
- Meal Type: - Lunch - Main - One Pot - Supper
- Cuisines: - British
- Occasions: - Christmas - Dinner Party - Easter - New Year - Parties - Sunday Lunch
- Ingredients: - Pork
- Health and Diet: - Combination - Dairy Free - Egg Free - Fat Free - Gluten Free - Low Carb - Nut Free - Paleo - Sugar Free
- Skill Levels: - Easy
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